jbsausage.com
J BAR B Partners
http://www.jbsausage.com/partners.html
Finest extracts and spices. Earl Campbell Meat Products.
touchofclasscakes.blogspot.com
A Touch of Class Cakes: We'll be back up and running soon!
http://touchofclasscakes.blogspot.com/2012/02/well-be-back-up-and-running-soon.html
Wednesday, February 8, 2012. We'll be back up and running soon! 2011 became a super-busy year, both professionally and personally, so we stopped blogging regularly (okay, we stopped blogging at all), but we are determined to get back on track with at least a few posts per month this year. That is our resolution. Stay tuned in the coming weeks for lots of pics of cakes from the second half of 2011 as well as the ones we have done so far in 2012! A TOUCH OF CLASS CAKES. Labels: adult birthday cakes. Cake N...
jbarbfoods.com
J BAR B Partners
http://www.jbarbfoods.com/partners.html
Finest extracts and spices. Earl Campbell Meat Products.
confessionsofasicilianfoodie.blogspot.com
Confessions of a Sicilian foodie.: October 2013
http://confessionsofasicilianfoodie.blogspot.com/2013_10_01_archive.html
Confessions of a Sicilian foodie. Wednesday, October 30, 2013. Baked French Toast perhaps? 1 loaf French bread (13 to 16 ounces). 2 cups half-and-half (is light cream, made with: half milk half whipped cream). 2 tablespoons granulated sugar. 1 teaspoon vanilla extract. 1/4 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. Praline Topping, recipe follows. The next day, preheat oven to 350 degrees F. 1/2 pound (2 sticks) butter. 1 cup packed light brown sugar. 1 cup chopped pecans. Links to this post.
confessionsofasicilianfoodie.blogspot.com
Confessions of a Sicilian foodie.: November 2013
http://confessionsofasicilianfoodie.blogspot.com/2013_11_01_archive.html
Confessions of a Sicilian foodie. Wednesday, November 27, 2013. This is an old recipe I have had for a long time and recently dug it out for a requested birthday cake. We have made it a few times since and it seems to be a crowd pleaser. One of my biggest pet peeves is dry cake. I hate it. This one is not. The pumpkin really makes it nice and moist. 2 C of sugar. 1 C vegetable oil I do have an old olive oil cake recipe I need to dig up again). 2 C AP flour. 2 t baking soda. 1 t baking powder. In this par...
confessionsofasicilianfoodie.blogspot.com
Confessions of a Sicilian foodie.: June 2013
http://confessionsofasicilianfoodie.blogspot.com/2013_06_01_archive.html
Confessions of a Sicilian foodie. Friday, June 28, 2013. This recipe starts out much like a choux pastry, for those that have made cream puffs or eclairs, or read the post "If the choux fits". 1 1/2 C water. 2 t salt (I used sea salt). 2 C AP flour. 3/4 C Ricotta salata (or feta, or queso fresco). At this point, I will insert that I originally adapted the recipe from http:/ www.epicurious.com/recipes/food/views/Herb-Gnocchi-231342. I actually had help with this part, and my helper used scissors). *Im...
adamsffi.com
Buy Adams ClearVan ® at Adam's Extract
http://www.adamsffi.com/product.asp?ProductID=10465
ClearVan is a high quality, double strength, clear vanilla extract that won't bake or freeze out. Use in white wedding cakes, angel food cakes, white icing or any other time you need a clear vanilla that won't discolor. Ingredients: a blend of water, alcohol (15% ABV), vanillin and other artificial flavors." /. Red Velvet Cake Kit. Spices - A to Z. Adams ClearVan .same great taste for your whitest creations! Ingredients: a blend of water, alcohol (15% ABV), vanillin and other artificial flavors.
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